Go Back
Two photos of sliced cranberry orange bread with orange glaze on a cutting board.

Cranberry Orange Bread

A moist, tender quick bread with tart cranberries and fresh orange zest, topped with a simple orange glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 10 Slices
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • Zest of 2 oranges
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup fresh orange juice
  • 1 1/2 cups fresh or frozen cranberries roughly chopped
  • 1 cup powdered sugar for the glaze
  • 2 to 3 tablespoons orange juice for the glaze

Equipment

  • 9x5-inch loaf pan
  • Parchment paper
  • Zester
  • Wire rack

Method
 

  1. Preheat oven to 350°F and line a loaf pan.
  2. Whisk the flour, baking powder, baking soda, and salt.
  3. Rub the orange zest into the sugar, then whisk in the butter, eggs, sour cream, and orange juice.
  4. Tip: This releases the orange oils.
  5. Fold in the dry ingredients, then the cranberries.
  6. Bake 55 to 65 minutes until a toothpick comes out clean.
  7. Cool completely, then drizzle with the orange glaze.

Notes

Use frozen cranberries straight from the freezer.
Glaze only after the loaf has cooled.